Bandung (Rose Syrup with Milk)
Bandung is a delightful, refreshing drink that’s often seen at hawker centers across Singapore. Its vibrant pink color is eye-catching, and the creamy sweetness of rose syrup mixed with evaporated milk makes it a favorite among both locals and visitors. This version of the recipe is made from scratch, offering a more authentic experience than store-bought syrups. Whether you’re preparing it for brunch or to simply enjoy a refreshing treat, this Bandung recipe will certainly hit the spot.
Preparation Time:
5 minutes
Cooking Time:
30 minutes
Total Time:
35 minutes
Servings:
12 glasses (1 batch of syrup)
Yield:
1 batch of syrup, enough to serve with multiple glasses of milk
Recipe Category:
Beverages
Keywords:
Brunch, Less than 60 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Sugar |
| 2 1/2 cups | Water |
| 1 whole | Eggshell (including egg white) |
| 1/2 tsp | Rose essence |
| To taste | Evaporated milk |
| Few drops | Red food coloring (optional) |
| As needed | Crushed or cubed ice |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 194.9 kcal |
| Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 6.5 mg |
| Carbohydrates | 50 g |
| Fiber | 0 g |
| Sugars | 49.9 g |
| Protein | 0.3 g |
Instructions:
-
Prepare the Rose Syrup:
- Start by placing 3 cups of sugar and 2 1/2 cups of water into a medium saucepan over medium heat.
- Bring the mixture to a boil, stirring occasionally to ensure the sugar completely dissolves into the water, creating a clear syrup.
-
Clarify the Syrup:
- Once the sugar has dissolved, add 1 whole eggshell (with the egg white) to the syrup. This may seem unconventional, but it serves as a clarifying agent to make the syrup clearer.
- Lower the heat and let the mixture simmer for around 30 minutes, allowing the syrup to thicken slightly while the eggshell clarifies it.
-
Strain the Syrup:
- After simmering, strain the syrup to remove the eggshell and any impurities. This step ensures you’re left with a smooth, clean rose syrup.
-
Cool the Syrup:
- Let the syrup cool to room temperature. Cooling is essential so that the syrup mixes well with the milk later on.
-
Add Rose Essence and Food Coloring:
- Once the syrup is cooled, add 1/2 teaspoon of rose essence and a few drops of red food coloring (optional) to achieve that iconic pink color. You can adjust the intensity of both the flavor and color to your liking by adding more or fewer drops.
-
Prepare the Drink:
- To make a glass of Bandung, dilute the syrup by mixing 1 part of syrup with 5 parts of water. You can adjust this ratio if you prefer a stronger or weaker syrup base.
- Taste the syrup mixture—it should be slightly sweeter than your preference because the milk will mellow it out.
-
Add Evaporated Milk:
- Add evaporated milk to the syrup mixture to taste. Generally, 2 tablespoons of evaporated milk per glass is a good starting point, but feel free to adjust based on how creamy you want your Bandung.
-
Serve with Ice:
- Pour the Bandung into a glass, then add crushed or cubed ice to make the drink extra refreshing.
-
Enjoy:
- Stir well and enjoy your homemade Bandung! This drink is perfect for serving at brunches, gatherings, or whenever you need a sweet and cooling refreshment.
Notes:
- Eggshells in Syrup: The eggshell method for clarifying syrups might seem unusual but has been used for years to create clearer, more refined syrups. Just make sure to strain the syrup well before using it.
- Customization: You can adjust the sweetness, creaminess, and even the rose flavor intensity to suit your preferences. Some prefer a more subtle rose taste, while others enjoy a stronger essence.
- Storage: The syrup can be stored in an airtight container in the refrigerator for up to 2 weeks, making it convenient to mix up a glass of Bandung whenever the craving strikes.
Summary of Steps:
- Boil sugar and water to make the syrup.
- Add eggshell to clarify the syrup.
- Simmer and strain.
- Cool the syrup.
- Add rose essence and food coloring.
- Dilute the syrup with water.
- Mix in evaporated milk.
- Serve with ice and enjoy!
Bandung is not just a drink, it’s a little piece of Singapore’s culture in a glass. Its vibrant color and subtle floral flavor make it a unique and delicious treat, perfect for cooling down on a hot day or sharing at a festive brunch. Whether you’re serving it up at home or bringing a bit of hawker-style joy to your next gathering, this homemade Bandung recipe is sure to delight.
